The seed of flax (Linum usitatissimum ), is a small flat oval seed with a pointed tip. Common flaxseed is a reddish-brownish colour with a nutty taste. This small seed is a nutritional powerhouse. Rich in protein, essential fatty acids, lignans and contains a generous amount of both soluble and insoluble fibre.

Two thirds of the fibre in flaxseed is insoluble, consisting of cellulose and lignin. The fibre cleans out the intestines, reducing the bowel transit time by passing faecal matter. The soluble fibre in flaxseed is mucilage, a thick sticky substance. This plays an important role in lowering serum cholesterol levels and regulating blood glucose levels.

The link between lignans and certain cancers has become the basis of many scientific studies. Lignans are present in cereals, grains, nuts, fruit and vegetables. Flaxseeds are the richest source of these plant lignans. Once ingested, intestinal bacteria convert these plant lignans to “mammalian” lignans. In the body, lignans demonstrate an oestrogen –like and anti-oestrogen effects, they also show potential cancer fighting abilities, with much of the research focused towards breast and prostate cancer.

Flaxseeds are also a rich source of Omega 3; research shows the benefits of Omega 3 fatty acids in the secondary prevention of coronary heart disease, hypertension, type 2 diabetes and in some patients with renal disease, rheumatoid arthritis and Crohn’s disease.

Flaxseeds also contain Vitamin A, B1, B2, C, D and E, an abundance of minerals and trace minerals. Everyone will benefit by adding flaxseeds to their diet, especially those who suffer from constipation, intestinal and digestive problems, high blood pressure, elevated cholesterol levels, cardiovascular problems and degenerative diseases.

Author: Xanthy Karr N.D

Reference:

Simopoulos A, Am J Clin Nutr, 70 (3 supp) 1999